Description
Delicious sheet pan chicken pitas filled with roasted chicken strips and fresh herb ranch slaw.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 4 whole wheat or white pita breads
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the oven and chicken your oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup. Place the chicken strips directly on the pan. I always take a moment here to really coat the chicken well. Drizzle with olive oil and sprinkle the smoked paprika, cumin, garlic powder, oregano, salt, and pepper over the top. Toss everything together with your hands so every piece is evenly seasoned.
- Roast until golden the chicken in a single layer. Roast for 18–22 minutes, or until the chicken is cooked through and lightly browned at the edges. The smell alone will tell you something delicious is happening. If you like a little extra color, broil for the last 2–3 minutes.
- Make the fresh herb ranch slaw the chicken roasts, combine the Greek yogurt, mayonnaise, lemon juice, parsley, dill, chives, salt, and pepper in a bowl. Stir until smooth and creamy. Fold in the shredded cabbage and carrots. The slaw should look vibrant and lightly coated, not heavy. Refrigerate until ready to use so the flavors meld together.
- Warm the pita bread the pita in foil and place in the oven for the last 5 minutes of cooking, or warm briefly in a dry skillet. Warm pita makes assembling these Sheet Pan Chicken Pitas even more comforting.
- Assemble and serve open each pita. Fill generously with roasted chicken and a big spoonful of fresh herb ranch slaw. Serve immediately while the chicken is warm and the slaw is cool and crisp.
Notes
- For added flavor, marinate the chicken in the spices for a few hours before cooking.
- Try using different herbs in the ranch slaw for a variation.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita with filling
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg